Beef short ribs stew with fruity red wine

Beef stew with fruity red wine

Because of the Spanish influence in Filipino cuisine, a lot of the stews that we are familiar with are tomato-based. Afritada, sarciado, menudo, callos, kaldereta… But there is a whole world of stews out there beyond the ubiquitous tomato sauce.

I particularly like stews cooked with wine because the wine gives such deep, deep flavors to a stew. If you’re wondering whether cooking with wine is too expensive for everyday meals, look at it this way. There are wines that don’t cost all that much but are good enough for cooking and drinking (please don’t ask me for brands — scour the shelves in the wine section of the grocery and choose what you like). Some cost less than PhP150.00 per bottle and you only need about a quarter to a third of that to make a stew for four. So, give the can of tomato sauce a rest and try cooking stews with wine for a change. It’s a whole new experience.

Recipe: Beef short ribs stew with fruity red wine

Ingredients

  • 500 g. of beef short ribs, cut between the bones
  • salt
  • pepper
  • 3 tbsps. of flour
  • 3 tbsps. of olive oil
  • 3 tbsps. of butter
  • 1/4 c. of diced onion
  • 1/4 c. of diced carrot
  • 1/4 c. of diced celery
  • a sprig of fresh rosemary (about 1 tsp. if using dried)
  • 1/2 c. (more won’t hurt) of fruity red wine
  • 2 to 3 c. of broth, preferably homemade
  • potato wedges, optional
  • about 1 tbsp. of chopped parsley

Instructions

  1. Sprinkle the beef with salt and pepper. Toss with the flour.
  2. Beef stew with fruity red wine
  3. Heat the olive oil and butter together. Cook the beef short ribs, in batches if necessary, until browned (see post on browning meat). Transfer the beef to a plate.
  4. Beef stew with fruity red wine
  5. In the oil, over medium heat, cook the onion, celery, carrot and rosemary until a bit softened.
  6. Beef stew with fruity red wine
  7. Return the beef to the pan. Pour in the wine. Stir, scraping the bottom of the pan. Cook over medium-high heat, uncovered, until the liquid is reduced to about a tablespoonful.
  8. Pour in about two cups of broth. Season with more salt and pepper. Bring to the boil, cover and simmer for two hours or until the beef is tender.
  9. Check every half hour to see if more broth should be added. Adjust the seasonings too, if needed.
  10. If you want to add potatoes, add them during the last half hour of cooking.
  11. Stir in the parsley just before serving.
  12. Beef stew with fruity red wine

Preparation time: 10 minute(s)

Cooking time: 2 hour(s) 30 minute(s)

Number of servings (yield): 2 to 3

  • Abigail Mismanos

    Hi! Connie, just want to ask if what kind of red wine did you used? Is it sweet, dry, semi-sweet, etc.???

    • http://casaveneracion.com/ Connie Veneracion

      It says right there in the list — “fruity red wine”. That’s how the wine is labeled.

      • Aldrich Limlengco

        Côtes du Rhône, a type of wine and also the name of the place where it is originally made, is the best choice for cooking wines. Katumbas siya ng grenache sa mga wines na gawa sa US. Merlot is 2nd choice.

        • http://casaveneracion.com/ Connie Veneracion

          I find merlot too dry for drinking and cooking. I prefer semi-sweet wines. Of course, what wine is good for cooking and drinking is always a matter of personal preference. :)

  • madgwenny

    there’s a popular brand of red wine that’s sold in a small bottle now — it’s more than enough for one recipe and a few sips. must try this soon ;)

    • http://casaveneracion.com/ Connie Veneracion

      Small as in like softdrinks? :-P

  • Olga M. Baes

    Hello Connie, can I use Mompo, the grape wine used in Mass.?

    • http://casaveneracion.com/ Connie Veneracion

      That might be too sweet… But no harm in trying. :)

  • madgwenny

    comparable to the 12-oz softdrink bottle, i guess. i didn’t check the content’s volume but rather the price which was around 70-80 PHP then.

    • http://casaveneracion.com/ Connie Veneracion

      Will watch out for that. Thanks!

  • shirly

    Hi connie, i just love your site! For a newbie like me your recipes make me feel like a pro. :)
    I tried cooking this recipe this morning. The taste was great. But the meat was hard even after 2 hrs. And i added almost 6cups of broth. Could you help me which part i could have done wrong? Thank you :)

    • http://casaveneracion.com/ Connie Veneracion

      If the beef is still tough after two hours, it’s the quality of the beef that’s the problem. Either the animal was too old or you were sold carabo meat.

      • shirly

        im really bad with raw meats. i still cant distinguish pork from beef hehe i just rely on the grocery attendant. ill ask her then. thank you for this. <3

  • madgwenny

    the initials of the red wine brand is C.R. ;)

  • madgwenny

    Off-topic, may I suggest that you share your recipes in Pinterest for a broader audience?

    I really love everything about your blog and it would be worthwhile to make it available in Pinterest, too. You only need to register a Google account and you can log in to Pinterest.

    • http://casaveneracion.com/ Connie Veneracion

      Been doing that for months.

      That black box at the end of each post with the newsletter signup has a link to my Pinterest account.

  • madgwenny

    Oops, missed that one B)

    Thanks.

    • http://casaveneracion.com/ Connie Veneracion

      And for those who, like you, have missed those links too, there are now links right below the banner (not visible if you’re viewing this from a phone or small tablet). :D

  • madgwenny

    thanks, i’ve embarked on the repins but it will take a while. i also “followed” you, hehe =D

  • rose z

    cooked this last sat. my daughter would not touch it on the day i cooked it, saying that it’s maasim. i used carlo rossi red wine. but she got a surprise when she had it in her lunch box the next day and it tasted great. :)
    thanks!

    • http://casaveneracion.com/ Connie Veneracion

      Stews always taste better after a day. :D Glad she gave it a second chance.

  • http://yahoo Bernard

    Ms. Connie,

    i am here is Saudi Arabia and any kind of wine is strictly prohibited, so what i can i replace instead of using a red wine?

    • http://casaveneracion.com/ Connie Veneracion

      You’ll have to choose a recipe without wine. :)

      • http://yahoo Bernard

        Sad…i really wanna try this one, do you think a red grape juice will do?(lol)..

        • http://casaveneracion.com/ Connie Veneracion

          Any liquid will cook the meat. But juice won’t give it the flavor that wine does. That said, you can go with juice. The result will be different but if you like how it turns out then all is well. :)